Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada)

A traditional Latin American dish featuring tender, shredded flank steak slowly cooked with bell peppers, onions, and aromatic spices in a rich red wine and tomato sauce. Perfect for serving over rice or with tortillas.

6 servings

2 hr

Published October 4, 2025

Ingredients

•3 cups water
•1½ lb flank steak
•2 pieces bay leaves
•1 tbsp kosher salt
•⅓ cup canola oil
•1 medium Spanish onion
•1 medium green bell pepper
•1 medium red bell pepper
•4 cloves garlic
•1 tsp dried oregano
•½ tsp ground cumin
•1 cup tomato sauce
•1 cup dry red wine
•1 tbsp white distilled vinegar
•⅛ tsp black pepper

Cooking Instructions

1.
Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
5 min
2.
Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
30 min
3.
Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
35 min
4.
When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
15 min
5.
Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
10 min
6.
Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
15 min
7.
When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.
10 min

Ingredients

•3 cups water

•1½ lb flank steak

•2 pieces bay leaves

•1 tbsp kosher salt

•⅓ cup canola oil

•1 medium Spanish onion

•1 medium green bell pepper

•1 medium red bell pepper

•4 cloves garlic

•1 tsp dried oregano

•½ tsp ground cumin

•1 cup tomato sauce

•1 cup dry red wine

•1 tbsp white distilled vinegar

•⅛ tsp black pepper

Cooking Instructions

Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.

5 min

Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and

30 min

Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.

35 min

When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.

15 min

Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.

10 min

Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.

15 min

When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.

10 min